Rating: 4 stars
16 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 8

This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option.  Serve with gourmet crackers for a light meal. 

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
3 mins
cook:
12 mins
total:
15 mins
Yield:
6 servings (serving size: 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.

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  • Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Chef's Notes

You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

102 calories; calories from fat 20%; fat 2g; saturated fat 0.4g; mono fat 0.1g; poly fat 0.3g; protein 15.1g; carbohydrates 4.9g; fiber 0.9g; cholesterol 112mg; iron 2.7mg; sodium 534mg; calcium 63mg.
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